Toffee Chocolate-Nut Wedges

I know I already featured a recipe from this book, but this recipe just looked so tempting and I couldn’t help myself. I had also just purchased a tart pan and had not had an opportunity to use it yet. So, when I saw this recipe, it spoke to me. I love toffee and the idea of the toffee flavor in a cookie was intriguing to me. The recipe comes from The Weekend Baker by Abigail Johnson Dodge.

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Toffee Chocolate-Nut Wedges
 
8 tablespoons (4 ounces/113 grams) unsalted butter, at room temperature
½ cup (4 ounces/113 grams) firmly packed brown sugar
¼ teaspoon table salt
1 yolk from large egg
½ teaspoon pure vanilla extract
1 cup (4 ½ ounces/128 grams) all-purpose flour
5 ounces (142 grams) bittersweet or semisweet chocolate, chopped
3 tablespoons heavy cream
½ cup (2 ounces/57 grams) chopped pecans, toasted
 
  1. Position an oven rack on the middle rung. Heat the oven to 350 degrees (180*C). Lightly grease the bottom and sides of a 9 ½-inch (24 cm) tart pan with a removable bottom.
  1. In a large bowl, combine the butter, dark brown sugar, and salt. Beat with an electric mixer (stand mixer fitted with the paddle attachment or handheld mixer) on medium speed until well blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Using your fingertips (lightly floured, if necessary), pat the dough onto the bottom (not up the sides) of the prepared pan to form an even layer. Bake until the top looks dry and the dough begins to pull away from the sides of the pan, 25 to 27 minutes.
  1. Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave. Stir until smooth. When the crust is baked, transfer the pan to a rack. Pour the warm ganache (the chocolate-cream mixture) over the warm crust and spread evenly to within ½ inch (1.25 cm) of the edge. (An offset spatula is a great tool for this job.) Scatter the pecans evenly over the ganache and gently press them into the chocolate. Let cool completely until the chocolate is set, about 4 hours at room temperature or about 2 hours in the refrigerator. Remove the outer ring of the tart pan and cut the “cookie tart” into 16 wedges. Serve the wedges chilled or at room temperature.
 
This was a super easy cookie tart that looks so pretty when you’re done. If you want to impress your guests, make this! I didn’t have a way to measure 5 ounces of semisweet chocolate so I just guessed by using 1 cup of chocolate chips. I also didn’t have cream, but I did have half and half. It turned out just fine using those substitutions. For the toasted pecans, I toasted mine in a pan over the stove. I baked the tart for 25 minutes and it was a good consistency for a slightly crunchy cookie. Because I’m a softy for soft and chewy cookies, I would reduce the amount of cooking time next time to 22 minutes to have the cookies be a little softer. The flavor of this cookie is truly unique. It’s hard to describe how the flavor of toffee could be captured in a cookie, but this recipe does it! If you love toffee, you will love the flavor of this cookie. And trust me, it’s so rich that one small cookie is enough to go with your coffee, tea, or cocoa and feel like a huge treat!
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